[Autom. eng. transl.] The quality of raw materials, semi-finished products and finished products for the complaining industry is assessed primarily through chemical, physical and microbiological analyzes. However, in order to satisfy the consumer's requests and tastes, a food must also have sensory characteristics that can be pleasant or unpleasant, with every nuance possible between these two extremes.
|Translated title of the contribution||[Autom. eng. transl.] Sensory analysis: what are the advantages?|
|Number of pages||5|
|Publication status||Published - 2016|
- Analisi sensoriale